Content Channels

User Actions

Mother's Broth

Although this turkey (or chicken) broth is time-consuming to make, it really does benefit from simmering on the stove for hours. The whole heads of garlic mellow into deep sweetness, giving the broth an authentic Italian flavor.

Advertisements

Preparation

Cut meat into large pieces, cracking bones in 2 or 3 places with a large heavy knife or cleaver. Put pieces in an 8- to 10-quart pot, then add cold water (6 quarts) and bring to a simmer, skimming froth.

Menus & Tags

Tags:

Recent Reviews

This flavorful broth is an excellent no salt recipe. It has plenty of flavor and works well in sauces and soups.

A Cook from California /

Flag if Inappropriate

This is one of my very favorite cookbooks
and I make this broth all.the.time. It will
change the way you think about broth... in
a good way! :-)
I use it in risottos, sauces, deglazing pans,
and of course for plain old pastina in brodo,
a favorite comfort food.
Do let this recipe serve as a starting-off
point, and personalize it as needed, or as
your personal style emerges.

A Cook from Devon, PA /

Flag if Inappropriate

It's also a good idea to condense the broth if you are planning on freezing the broth for future use -- after straining, put back on a simmer til reduced by half. Homemade stock / broth makes a real difference!